It’s been a while since I had a “I made this food. Look at it” foodblogging post, but this makes a good one. One batch of Bison Momo, based roughly on this recipe, and one batch of pork jiaozi, based roughly on this recipe.
![Momo Filling - Pre meat](https://pappp.net/wp-content/uploads/2011/10/MomoPreMeat-300x222.jpg)
Momo filling - Way more photogenic before the meat sludge phase
Both came out pretty well. The jiaozi taste pretty much exactly like the ones from a typical Americanized Chinese restaurant, and the momo are significantly more complex…although they would definitely benefit from some sort of sauce, like they are
traditionally served.
![DumplingsPlate](https://pappp.net/wp-content/uploads/2011/10/DumplingsPlate-300x241.jpg)
The momo are the darker box-folded ones, the jiaozi are the lighter colored crimped half-moons.
I have a fair amount of left over filling from each, due largely to lack of patience and finesse for suitably pressing out the springy dough (In retrospect: breaking out the rolling pin would have helped), which will probably be wrapped in napa cabbage leaves and steamed later, or used for another batch of dumplings. With a bottle of Gewürztraminer and some friends, an evening well spent.